Monday, September 8, 2008

Uniforms and Growing Up!

(Revised and Updated 2026)

I lasted only a few weeks in little-league.

We were so "little" we were given the uplifting team name of “Gnats.”

How is that for self-esteem?

This ball-and-bat activity required a uniform and a number. I would quickly learn that conformity was the preferred method for the adult world to control children ... into adulthood. And beyond. The world loves uniformity but we have repackaged it by the more innocuous title  "globalism."

There was other “gear” to go with it, too. Shoes, hats, mitts. All were programmed to make the participant feel he was "original." Part of a "team." Special.

And then their were "practices." I simply didn’t understand the logic. I went to school. Adults told me what to do. I came home. Adults told me what to do. And, now, here was a “game” that was supposed to be fun and adults were telling me what to do. "Homework" was simply renamed "practices." I wanted none of it. Just let me ride my bike. Tramp the woods. Have some real fun with no strings attached!

And that is the when and where of the adult world losing me. I was not having "fun." At least, not on my own "turf" ... never mind so-called "bases" I had to run to appease "them."

I did not feel free. I felt constricted. Standing in the outfield and listening to adults in the bleachers yelling, s-c-r-e-a-m-i-n-g, at their kids:

“Run!”

“No, stay!”

“‘Atta boy!”

We were like pet dogs in training.

A few weeks later I attempted to catch a fly ball that instead exploded in my face and gave me an instant bloody nose. It hurt! I called it quits and hung up my glove for good. I still have that glove to remind me of my resolve. It holds a prize stone I found in the woods.

My heroes growing up were Native Americans, not sporting figures. I thought people like Geronimo, Crazy Horse, Sitting Bull the bravest, most noble and of souls I utterly respected. In movies I rarely rooted for the cavalry. Instead, I admired the simple way-of-life Native Americans lived. They blended with Nature. They were Self-sufficient. Why were people always killing them? In play, I did my utmost to emulate that culture and life style.

I read everything I could about different tribes. My Schwinn bike was my horse and we traveled and scouted for miles. In the summers, because I returned home covered with dirt and grit and cuts and scratches, pockets full of rocks, dead insects, mysterious bones and debris, I was banished to the basement to bathe in the laundry tub. When I turned down the cuffs of my blue jeans, half the planet spilled out.

And, so, my parents, in their make-believe folly, thought Boy Scouts would be perfect since it was a club that did the things I already liked. Silly grown ups! Why did I need an organization to do what I was already doing on my own?

My father was a boy scout. He sat me down and told me how wonderful it was going to be. All the great things they did outdoors that I already liked. It certainly sounded promising . . . Until it regressed into another uniform. And another pejorative name. This time, I was christened “Cub.” There were meetings. And then the inevitable homework: the rules and oaths. RULES and OATHS! How to tie your scarf. And then the dreaded scourge of childhood: Memorization. I was given a whole book! Boys reverently turned the pages.

Mind you, This was the 1950s and I attended a catholic school where the most despised book on the face of the entire planet and beyond was called The Baltimore Catechism. Innocent children were forced to memorize it word by word, week after week, year after year and to recite it back verbatim lined up like prisoners to our jailers called nuns with male names I never quite understood. Oh, it was cruel and wicked! Today, Baltimore is a slum! Divine Justice ...

Needless to say, I did not last very long as a scout. One night, my renegade friend Danny (who was wonderfully condemned to hell in my school because he smoked) and myself disappeared into the darkness. We climbed the chain link fence and high-tailed it the hell out of there. My father, understandably, was disappointed. Me ... not so much so. I had regained my freedom and territory in the woods. The scouts were quite notably the Calvary. They were the enemy.

I'm not sure what happened to Danny. We were not alike at all. Maybe that's why I liked him. He took freedom to heights I dared not go. He smoked. He cussed. He spit. He wad disobedient. He kept nothing in. Once when we tramping the woods he said he had to take a piss--a word I did not know. He peed behind a tree.  Okay. So the next day I'm standing at the pull-out cutting board watching my mother make me a sandwich and I casually said, "I have to take a piss." Without hesitation or warning, she slapped me a good one!

There were threats and murmurs of other clubs and activities that might suit me. Thankfully, for the most part, I was left alone and fended quite well on my own reading and exploring Nature. Reading. Creating independent projects and creating my own clubs that didn’t have uniforms. Or memorization.

It progressed well until we moved to a new town and a new school. I was in the seventh grade and my biggest sin was about to be revealed. I was not an altar boy! It just about caused my excommunication. Pilgrims, I implore you to believe me. I had no choice! NONE! Sister Jerome was adamant! Again, there was the ubiquitous uniform. The memorization of prayers. In Latin, mind you! At least I wasn't tested. So, kneeling before the altar and next to the priest, I simply mumbled gibberish except for the part that said “mea culpa, mea maxima culpa.” I knew that part and so I always uttered that a bit loudly. If they caught on, I was never confronted. Lighting the candles before church and ringing the bells was fun. That was about it, though.

It wasn’t too bad a "club." It offered access to parts of a church no one knew. And, one could actually make money from it serving at weddings and funerals. Because I small and cute, I was favored.  If kids received money instead of grades, we’d be a nation of geniuses. 

As soon as I graduated eight grade, I also graduated being an altar boy. I was done. But high school meant a dress uniform of shirt, slacks, shoes and always that damn tie around my neck! Once, I wore a turtle-neck sweater! A beautiful turtleneck sweater, I might add. Walking down the hall, a Brother stopped me with his palm shoved into my chest. With his free hand he pulled down this turtle's neck. Kids gathered around. Ha-Ha, I had on my dress shirt and tie. I was free to go. But my favorite was the fringed-leather Indian vest. It was so 60s! As long as I wore that dress shirt and tie, there was nothing they could really do. There are always to get around the system!

Years passed and through a snafu I was drafted during Viet Nam. Another uniform!!! It wasn't easy, but I wriggled myself free. And, then, the draft simply ended. I would have made a lousy soldier. From my perspective, I was doing them a favor.

For mere safety concerns, the childhood I led is almost impossible today. Technology and politics makes it impossible. It practically demands children stay indoors, safe and close to home. I was fortunate to experience what I call an “organic” childhood mostly free from restraint that allowed personal discovery and wonder. Even injury. It’s a miracle I didn’t break my neck. It's a miracle I survived on my own without a uniform. Instead of a childhood memorized, my childhood was, instead, blessed with memory of personal discovery and joy devoid of Big Brother. 

Now, in my 70s and on my last lap, I have learned to understand that too many people actually welcome conformity. With it comes security and surety. Governments. Banks. Big Pharma. Armies. Industrial Farming. Mega Grocery Stores.

Maude said it best: "You know, at one time, I used to break into pet shops to liberate the canaries. But I decided that was an idea way before its time. Zoos are full, prisons are overflowing... oh my, how the world still dearly loves a cage." (Harold and Maude)







Wednesday, July 9, 2008

How To Make Mayonnaise

I've always read of people who, after eating the real thing, would never go back to store-bought mayonnaise. Mayo is one of those things that sits in my fridge for ages and I'm always a bit hesitant about its freshness when I open a jar. So when I wanted to try my hand at a salmon pasta dish, I thought I'd finally give homemade mayo a try.

The first two tries weren't anything special and I couldn't understand what all the fuss was about. Helman's actually tasted better. So, after some researching on the web, I came up with the following recipe which is a blend of several. After I made it, I understood about "not going back." This turned out super thick and rich, even more so the next day. Bliss on a soft-boiled egg or to dip warm asparagus spears into.

The trick is not to use egg whites. This calls for two egg yolks even though the original called for three. I used peanut and canola oil. It's important to use an oil that is not strong in taste and to add the oil slowly. Grapeseed and olive oils are fine, too.


Mayonnaise

2 egg yolks
1/2 teaspoon dry mustard
1/2 teaspoon sugar
1/2 teaspoon salt
dash of cayenne (optional)
2 tablespoons fresh lemon juice
or 2 tablespoons white tarragon vinegar
1/2 cup peanut oil
1/2 cup canola oil
1/2 teaspoon water

Wash the eggs before cracking. Put egg yolks, seasonings, lemon juice or vinegar, and 1/4 cup of the oil into a small food processor. Cover and pulse for a few seconds to incorporate ingredients. Now slowly dribble in the oil through the cap. Every-once-in-a-while, reverse speeds. You may not need to add all the oil. When thick, stop, remove top and with a rubber spatula, scrape down the sides. Replace the top and with motor running, dribble in the water.

Store unused mayonnaise in a covered container. Lasts for about 1 week. This turns even thicker and richer once refrigerated.

Friday, July 4, 2008

Green Onions, Mushrooms, New Potatoes and Goat Cheese




Before there was a Food Network or Gourmet Magazine, there was The Lion, the Witch and the Wardrobe in which we get this little pearl of gastronomical wisdom: ". . . there’s nothing to beat good freshwater fish if you eat it when it has been alive half an hour ago and has come out of the pan half a minute ago.”

I’m so glad to see Disney filming The Chronicles of Narnia, a series of seven books by British author C.S. Lewis. This summer, they released the second book in the series, Prince Caspian. When I taught middle school, I taught them all to my sixth grade reading classes.

Recently, I heard from one of those students who is now an English professor in Florida! She readily confessed to swiping a whole set because “she loved the books too much” but couldn’t afford to buy them on her own. I'm happy to say she has them to this day.

I reassured her she wasn’t the only one. Turning a blind eye to a child’s love of books was part of my responsibility as a teacher. (Convincing my principal was another matter.)

One of the things I loved about that anthology was its expression of love for food and feasts. When Lewis wrote them before and after the brooding, dark days of World War II, food was genuinely scarce; but in Narnia, it was plentiful in one form or another from the gooey Turkish Delight to the menacing recipe for Man Pies.

In the first book, The Lion the Witch and Wardrobe, we are introduced to Mr. Tumnus, a faun, who enjoys sardines on toast and makes wonderful cakes to serve with his tea. Somewhere along the line, mushrooms come into play, and whenever I eat them, I fondly think of Narnia and the woodsy, earthy characters who inhabited that wonderful realm.

In 1998, The Narnia Cookbook was published by Lewis’ stepson. Sadly, it is now out of print. Used copies go for hundreds of dollars which many adults, let alone children, can't afford.

So, having said all that, I offer my own recipe in which I pay homage to that wonderful, magical land. It is perfectly respectful not to add the herbed goat cheese; but it’s addition certainly classes up this easy recipe with a simple richness that makes it a meal unto itself with a glass of wine and some crusty, artisan bread.

Mushrooms à la Narnia

8 ounces sliced button mushrooms (shitake are my favorite, though)
1 cup sliced green onions with tops
3-4 whole, canned new potatoes cut into chunks or thick slices (you won’t use the whole can)
1 large garlic clove, minced
1/2 teaspoon (more or less) dried thyme flakes
1/2 log, herb/garlic goat cheese, or to taste ( a couple tablespoons)
Olive oil
Butter
Kosher or Sea Salt
Freshly Ground Pepper

Combine olive oil and butter in a stainless-steel frying pan and heat over medium/low heat until bubbly. Add mushrooms and green onions. Cook for a few minutes and then add the garlic and thyme. Sauté until mushrooms are soft and beginning to cook off their juices. Add the potatoes. Add a dozen or so fresh grinds from the pepper mill or to taste. Sprinkle with salt to taste. If too dry, add a bit more butter/olive oil. Stir. Now add the goat cheese and stir until it melts. Taste and season as necessary. Remove from heat and keep covered for about ten minutes or so to let the flavors blend.

Use a quality goat cheese and don't use plain for this recipe.

Wednesday, March 19, 2008

Chicken/Turkey Stock


Keep the ingredients of your stock simple: celery, carrots, garlic,
thyme, no salt, peppercorns and chicken bones. 


During high school, I worked as a busboy in a restaurant. Each night before closing, the cooks would fill a large stockpot with vegetables and leftover bones. It took two people to heft it up to the burner where it simmered all night to make a rich broth for the following day’s soup menu. That “slow and long simmer” is the key to a great stock.



  • 3 to 3 1/2 pound chicken cut up, or chicken pieces or a combination of chicken/turkey pieces or carcasses
  • 2 unpeeled carrots, washed and cut into large chunks
  • 3-4 stalks celery, washed and roughly cut
  • 1 large yellow onion, roughly cut, include the skins
  • 3-4 garlic cloves, smashed, skins included
  • 1/2 teaspoon dried thyme flakes
  • 2 teaspoons whole peppercorns
  • 1 tablespoon Kosher salt
  • 10 cups water
  • optional: the end of a lemon, rind and all



Prepare the ingredients during the day and refrigerate. Before going to bed, place the pot on the range and bring to a boil and then turn to low and cover making sure it just simmers and does not boil. Let it simmer all night. (This works best on an electric stove.) In the morning, when cool enough to handle, scoop into a colander over a large bowl or pot. Then strain through a sieve. If desired, squeeze the vegetables and meat through a strainer to get the “juice.” If your broth doesn’t seem strong enough, add one can of chicken broth or simmer until reduced a bit. Your strained stock is now ready for soup.

Chicken feet make great stock, but you must simmer
for a minimum of six hours.

Notes:
If you can add two turkey wings to the chicken pieces to your stock pot, that makes the best broth, I think. And I SERIOUSLY recommend it.

For each pound of poultry, plan about 3 but no more than four, cups of water. You just want to cover the poultry and vegetables with water. 

Onionskins will turn the broth a rich golden color.

Save the bones of rotisserie chickens you purchase from the deli. Place in a Ziploc bag and freeze until ready to use.

Look for poultry on sale and freeze until ready to use. A good market will actually sell chicken or turkey carcasses. Simply add some chicken or turkey pieces to it. Cartilage, such as backs and necks, makes good stock as does chicken feet. Cut through large bones if possible.

Never add rosemary to your stock; it will turn it bitter. Add parsley to your SOUP, not your stock. 

A good stock when refrigerated will gel. Freeze stock in 3-4 cup freezer containers for later use.

A slow simmer will keep the broth golden and clear. If it’s allowed to boil, the stock will be cloudy. 

My favorite way to prepare broth is the simplest: To about six cups of stock, I add several pieces of lemon zest (use a vegetable peeler), and a few pinches of crushed red pepper flakes. Bring to a simmer (not a boil). Before serving, sprinkle with dried dill. This is the nectar of the gods and perfect for sipping while watching the snow outside.